ROSIE DALEY'S PEACH AND BLUEBERRY COBBLER
"This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream."
FOR THE FRUIT:
5 peaches, peeled and sliced
1 cup fresh blueberries
1/4 cup freshly squeezed orange juice
1/2 cup sugar
Pinch nutmeg (less than 1/8 teaspoon)
2 teaspoons cornstarch
FOR THE BISCUIT TOPPING:
5 tablespoons softened butter or Spectrum Spread
2 cups flour plus 1/4 cup flour for rolling out
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons sugar
Preheat oven to 400 degrees F.
TO PREPARE THE FRUIT:
Bring all the filling ingredients to a boil in a large saucepan, then turn down heat and simmer until the filling becomes thick. Spoon the thickened fruit filling into a medium (at least 10- x 8-inch) baking or casserole dish, and spread it around evenly until it meets all sides of the dish.
TO PREPARE THE TOPPING:
Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder and salt and slowly stir in the milk to make a soft dough.
Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass, cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots. Sprinkle the top with the sugar.
Bake in the pre-heated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes.
TO SERVE:
Scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate.
TIPS FROM ROSIE'S KITCHEN:
The topping on this cobbler tastes delicious baked on its own as scrumptious herb biscuits. Just replace the sugar with fresh herbs (Try one teaspoon fresh parsley, one teaspoon fresh oregano, one teaspoon fresh thyme and a pinch of cayenne). Prepare the dough as you would for the cobbler, form 6 biscuits, lay them on a greased baking sheet, and bake in a preheated oven for 12 minutes at 400 degrees F.
Makes 10 servings
Source: The Healthy Kitchen by Andrew Md Weil and Rosie Daley
"This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream."
FOR THE FRUIT:
5 peaches, peeled and sliced
1 cup fresh blueberries
1/4 cup freshly squeezed orange juice
1/2 cup sugar
Pinch nutmeg (less than 1/8 teaspoon)
2 teaspoons cornstarch
FOR THE BISCUIT TOPPING:
5 tablespoons softened butter or Spectrum Spread
2 cups flour plus 1/4 cup flour for rolling out
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons sugar
Preheat oven to 400 degrees F.
TO PREPARE THE FRUIT:
Bring all the filling ingredients to a boil in a large saucepan, then turn down heat and simmer until the filling becomes thick. Spoon the thickened fruit filling into a medium (at least 10- x 8-inch) baking or casserole dish, and spread it around evenly until it meets all sides of the dish.
TO PREPARE THE TOPPING:
Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder and salt and slowly stir in the milk to make a soft dough.
Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass, cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots. Sprinkle the top with the sugar.
Bake in the pre-heated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes.
TO SERVE:
Scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate.
TIPS FROM ROSIE'S KITCHEN:
The topping on this cobbler tastes delicious baked on its own as scrumptious herb biscuits. Just replace the sugar with fresh herbs (Try one teaspoon fresh parsley, one teaspoon fresh oregano, one teaspoon fresh thyme and a pinch of cayenne). Prepare the dough as you would for the cobbler, form 6 biscuits, lay them on a greased baking sheet, and bake in a preheated oven for 12 minutes at 400 degrees F.
Makes 10 servings
Source: The Healthy Kitchen by Andrew Md Weil and Rosie Daley
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